This Cracker Barrel Savory Grilled Chicken recipe is a juicy and buttery main course, which calls for the signature Cracker Barrel seasoning blend and a simple skillet sear. It’s a protein-packed country dinner, ready in about 20 minutes.
Jump to RecipeCracker Barrel Savory Grilled Chicken Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil (for rubbing)
- 2 tbsp unsalted butter, melted (for basting)
- Fresh parsley, chopped (for garnish)
For the Savory Seasoning Rub
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika (sweet)
- ½ tsp celery salt (the secret ingredient)
- ¼ tsp dried thyme
How To Make Cracker Barrel Savory Grilled Chicken
- Pound the chicken: Place the chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken to an even thickness of about ½ to ¾ inch. Uniform thickness is critical for even grilling so the meat doesn’t dry out.
- Make the rub: In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, paprika, celery salt, and dried thyme. Mix well.
- Season the meat: Pat the chicken breasts dry with paper towels. Rub them all over with the olive oil. Sprinkle the seasoning blend generously over both sides of the chicken, pressing it gently so it adheres to the meat.
- Preheat the pan: Heat a large cast-iron skillet or grill pan over medium heat. (Cracker Barrel cooks on a flat-top griddle, so cast iron mimics this best). Allow the pan to get hot but not smoking.
- Sear the chicken: Place the chicken breasts in the hot skillet. Cook for 5–6 minutes on the first side without moving them, allowing a nice golden-brown crust to form.
- Flip and baste: Flip the chicken over. Immediately brush the cooked side with half of the melted butter. Cook for another 5–7 minutes on the second side.
- Finish: Brush the second side with the remaining melted butter. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.
- Rest and serve: Remove the chicken from the pan to a serving platter. Pour any buttery pan juices over the top. Let it rest for 5 minutes before serving, garnished with fresh parsley.
Recipe Tips
- The Celery Salt: Do not skip the celery salt. It provides that distinct “savory” savory back-note found in many Cracker Barrel dishes (like their grilled tenders) that separates it from plain salted chicken.
- Temperature control: Don’t crank the heat to High. Medium heat allows the chicken to cook through to the center without burning the spices on the outside.
- Butter Baste: Basting with melted butter at the end adds a rich, nutty finish that mimics the flavor of the commercial flat-top grills used in the restaurant.
- Resting: As with all lean meat, resting is essential. If you cut into it immediately, the juices will run out and the meat will be dry.
What To Serve With Cracker Barrel Savory Grilled Chicken
This simple chicken pairs with the entire vegetable menu.
- Steamed Broccoli: A healthy, colorful side.
- Dumplings: Simple boiled dough strips in broth.
- Baby Carrots: Glazed with honey or brown sugar.
- Baked Potato: A hearty starch to complete the meal.
How To Store Cracker Barrel Savory Grilled Chicken
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Wrap cooked breasts in foil and freeze for up to 3 months.
- Reheat: Slice and heat in a skillet with a splash of chicken broth, or cut up cold for salads.
Cracker Barrel Savory Grilled Chicken Nutrition Facts
- Calories: 280kcal
- Protein: 32g
- Carbohydrates: 1g
- Fat: 14g
- Saturates: 5g
- Sugar: 0g
- Salt: 0.8g
Nutrition information is estimated per breast.
FAQs
Yes, this is essentially the same seasoning used for the “Grilled Chicken Tenders” platter. Tenders will cook much faster (3–4 minutes per side).
Yes, this works great on an outdoor gas or charcoal grill. The butter baste might cause flare-ups, so baste carefully toward the end of cooking.
Rubbery chicken usually comes from overcooking. Trust your meat thermometer; pull it at 165°F. Also, pounding the breast breaks down fibers for a more tender bite.
Cracker Barrel Savory Grilled Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes280
kcalJuicy pan-seared chicken breasts seasoned with a savory garlic-celery salt rub and finished with a rich butter baste to replicate the restaurant’s flat-top grill flavor.
Ingredients
4 chicken breasts
2 tbsp olive oil
2 tbsp butter, melted
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp celery salt
Directions
- Pound chicken to uniform thickness.
- Mix spices in a small bowl.
- Rub chicken with oil and coat with spice mix.
- Heat cast-iron skillet to medium.
- Sear chicken 5–6 minutes per side.
- Baste with melted butter during the last minute.
- Rest for 5 minutes before serving.
Notes
- Using celery salt in the dry rub is the “secret weapon” that gives the chicken a distinct, savory depth reminiscent of diner-style cooking.
- Cooking in a cast-iron skillet is preferred over non-stick because it retains heat better, creating a superior golden-brown sear on the meat.
- Pounding the chicken breasts ensures they cook evenly from end to end, preventing the thin tail from drying out before the thick center is safe to eat.
